Tomas Goodlaxson wrote:
> Janet Puistonen wrote:
>> Tomas Goodlaxson wrote:
>>
>>> I haven't used this particular formula before, but it's a cake glaze
>>> from Rose Levy Beranbaum's "Cake Bible."
>>>
>>
>> RLB is completely reliable. Her book well deserves the title
>> "Bible." I wouldn't question her proportions when it comes to what
>> works well with cakes. In fact, I've made her cream glaze, and it
>> worked perfectly. I've used the book extensively, and always had
>> superb results. She is also unusual in that she gives some
>> technical detail about why she makes the choices she does.
>>
>
> Yes, I find her books excellent sources for understanding, beyond mere
> recipes. Although I still find her instructions for working pie dough
> in a plastic bag to be incomprehensible.

I've never tried her pastry book. I have another of her books that I got
virtually free--Melting Pot?--which is merely okay. (There's an excellent
recipe for grilled portabello mushroom caps in it.) But The Cake Bible is
indeed my cake bible. <G>